Home » Recent Posts » Vegan » Chai Cookies Recipe | Vegan & Gluten Free
Last Updated . Published By Abbey Sharp 4 Comments
Jump to Recipe
Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.
This chai cookies recipe is packed with warm spices and is the perfect snack or dessert to enjoy after a long day. They are also vegan and gluten-free, making them a great option for those with dietary restrictions!
One of my go-to Starbucks drinks is an iced chai tea latte (add soy milk and a pump of cinnamon dolce, trust me). The flavor of chai is the perfect blend of warm spices, so I had a lightbulb moment to create this nutrient-packed chai cookies recipe with inspiration from one of my favorite drinks.
Why This Recipe Works
I absolutely love the flavor combination of the spices, dried fruit, and pecans. Here are a few more reasons why these are about to be your new favorite treat:
- Vegan
- Gluten free
- Contains 4 grams of protein and 3 grams of fiber
- Super delicious
Key Ingredients
Tahini – Tahini essentially functions the same way that nut butter does in baking by adding a rich flavor and thick texture to the batter. Tahini is also loaded with healthy fats!
Flax meal – By combining flax meal with water, it creates the perfect plant-based egg substitute that contains protein and fiber.
Dried fruit – For this chai cookies recipe, we used a combination of raisins, sultanas, and cranberries. Try mixing a few different fruits for a variety of vitamins and minerals.
Spices – The combination of ginger, cinnamon, and cardamom is what gives this chai cookies recipe the perfect kick of warm spice.
How to Make This Recipe
Step 1: To a large bowl add all the dry ingredients rolled oats, almond flour, baking powder, baking soda salt, and all the spices (cardamom, ginger, cinnamon, and black pepper)
Step 2: In a medium bowl mix all the wet ingredients tahini, maple syrup, and vanilla. Pour the wet ingredient into the dry, mix everything using a silicone spatula till the mixture resembles a cookie dough. Mix in chopped nuts and dried fruits. Taste the dough, add more spices if desired.
Step 3: Refrigerate the cookie dough for 15-20 minutes. Using an ice cream scoop, divide the dough to form 18 cookies spacing them about an inch apart.
Step 4: Bake for 12-15 minutes, until the cookies are golden in the bottom but still chewy in the center.
Step 5: After about 5 minutes transfer the cookies to a cooling rack and let them cool completely. The cookies will firm up slightly as they cool. Store them in an airtight container on the counter for 2-3 days.
Expert Tips
Tahini needs to be runny, so ensure when you open a jar you give it a good stir so that there is no oil floating on top.
To make this chai cookies recipe gluten-free, I use almond flour instead of a wheat-based flour which is made from ground almonds. I love using almond flour because not only is it naturally gluten-free, but it is also more nutrient-dense and lower in carbs than most flours – like wheat flour or coconut flour.Keep in mind that almond flour and almond meal are not the same. Almond meal is much coarser. This was not tested with the almond meal but if you try it, please let me know how it goes in the comments down below!
While creating the dough, it may stick to your hand, but lightly wet your hands and it should do the trick!
Recipe FAQs
How do I store these chai cookies?
Store them in an airtight container on the counter for 2-3 days (if they last that long that is).
Is this chai cookies recipe chewy or crispy?
These are definitely chewy oatmeal based cookies, which is my preference. The pecans do add a bit of a crunch factor, but if you want them to be more crispy, you could flatten them out even more until they’re pretty thin, and bake them a bit longer.
What makes this recipe vegan?
By using plant-based ingredients, such as flax meal to create an egg substitute, this chai cookies recipe makes the perfect vegan snack or dessert.
More Recipes You Might Like
- Vegan Tahini Cookies
- Vegan Peanut Butter Cookies
- Best Banana Oatmeal Cookies
- Salted Toffee Cookies
- Lemon Poppyseed Vegan Lactation Cookies
What is your current go-to vegan cookie recipe? Let me know in the comments below!
Chai Cookies Recipe | Vegan & Gluten Free
This chai cookies recipe is packed with warm spices and is the perfect snack or dessert to enjoy after a long day. They are also vegan and gluten-free, making them a great option for those with dietary restrictions!
5 from 7 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: Indian, American
Diet: Gluten Free, Vegan
Prep Time: 40 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 1 hour hour
Servings: 18 cookies
Calories: 183kcal
Author: Abbey Sharp
Ingredients
- 2 tablespoon flax meal mixed in 6 tablespoon water
- 1 1/2 cups rolled oats 149 g
- 1 cup almond flour 96 g
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon freshly ground cardamom from about 8 -10 pods
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- A pinch of black pepper
- 3/4 cup tahini
- ½ cup maple syrup
- 2 teaspoon vanilla
- ½ cup chopped pecans
- ½ cup dried fruits raisins, sultanas or cranberries
Instructions
Preheat the oven to 350F/ 180C. Line two baking trays with parchment paper.
In a small bowl prepare the flax egg by mixing 2 tablespoon flax meal with 6 tablespoon water. Let it sit for 15 minutes till it becomes thick and gelatinous.
To a large bowl add all the dry ingredients including rolled oats, almond flour, baking powder, baking soda salt and all the spices (cardamom, ginger, cinnamon, and black pepper)
In a medium bowl mix all the wet ingredients tahini, maple syrup and vanilla.
Pour the wet ingredient into the dry, mix everything using a silicone spatula till the mixture resembles a cookie dough. Mix in chopped nuts and dried fruits. Taste the dough, add more spices if desired.
Refrigerate the cookie dough for 15-20 minutes. Using an ice cream scoop, divide the dough to form 18 cookies spacing them about an inch apart. Alternatively, lightly wet your hands and measure out about 2-3 tablespoons and shape the dough into round using your hands. Lightly flatten each cookie with your hand (you don’t want to completely flatten it).
Bake for 12-15 minutes, until the cookies are golden in the bottom but still chewy in the centre. After about 5 minutes transfer the cookies to a cooling rack and let it cool completely. The cookies will firm up slightly as they cool. Store them in an airtight container on the counter for 2-3 days (if they last that long that is ;))
Notes
Tahini needs to be runny, so ensure when you open a jar you give it a good stir so that there is no oil floating on top.
The dough may stick to hand, but lightly wet your hands and it should do the trick.
Nutrition
Calories: 183kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 101mg | Potassium: 155mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @AbbeysKitchen or tag #abbeyskitchen!
Abbey Sharp
Abbey Sharpis a Registered Dietitian (RD), regulated by theOntario College of Dietitians. She is a mom,YouTuber,Blogger,award winningcookbook author,media coachspecializing in food and nutrition influencers, and a frequent contributor to national publications likeHealthlineand on national broadcastTV shows.
About Abbey Sharp
Abbey Sharpis a Registered Dietitian (RD), regulated by theOntario College of Dietitians. She is a mom,YouTuber,Blogger,award winningcookbook author,media coachspecializing in food and nutrition influencers, and a frequent contributor to national publications likeHealthlineand on national broadcastTV shows.
SIGN UP FOR THE FREE ONE WEEK MEAL PLANS
Sign Me Up!
You may also like these
Curry Soup with Sunchokes and Chickpeas (Vegan)Healthy Hydrating Low Sugar Drinks When You’re Sick of WaterVegan Butter Tarts | Gluten Free Canada Day Dessert
Previous Post My Daily Nutrition Recommendations that Wellness Influencers Don’t Want You to Know
Next Post Chickpea Salad Sandwich with Avocado | Vegan
Reader Interactions
4 Comments
Melissa says
These look so good! Can I use gluten free all purpose flour instead of the almond flour?
reply to this comment
Abbey Sharp says
yes definitely!
reply to this comment
R says
These are very delicious cookies! I made them a couple days ago, and I honestly think they taste better as they get older. I did have to add some more cinnamon and spices, but that was the only change I made. I love to crumble some cookies and add them on top of some yogurt with fruit for a nice snack. Thanks for the great recipe!reply to this comment
Linda says
Hi there, what can I replace the tahini with? My daughter has a sesame and peanut/nut allergy.
reply to this comment
